If these don't want to make you nomnomnom all over the place, I don't know what will.
When I was making these, I kept singing "Give me a break, give me a break, break me off a piece of that... DAMNIT" as I realized I kept singing the Kit Kat song (another equally delicious candy bar made up of rainbows and unicorn tears). I wracked my brain to try to remember what song Twix had and then I remembered.
Mmmmm BOW BOW. Chick, Chick-a Chick-a.
Oh yea, the Ferris Bueller theme song.
I don't know which song is more annoying to sing on end, but I am sure that I annoyed Jack to no end singing these songs all morning as I made these brownies.
I made up for the fact that I can be completely annoying when I get something stuck in my head by how awesome these bars are.
Like, they are TWIX in a BROWNIE. Drizzled with CARAMEL. Do I need to sell you on anything else? Because I don't think I do. Gooey chocolate brownies? Crisp cookie center topped with creamy caramel? Together in one mind explosion of a dessert. COME ON. I'd crash Cameron's dad's car for a plate of these (let my Cameron GO).
Let's just bring it back a little.
A commenter on this said they didn't know it was the Ferris Buller song, they always thought it was the Twix song. I wish young people not knowing things didn't make me feel so OLD (like when 21 Jump Street came out in the movies and the young people just couldn't understand why Johnny Depp made a cameo in it. COME ON PEOPLE, LEARN YOUR HISTORY!)
This recipe is courtesy of My Baking Addiction, so head on over there and MAKE.
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup premium Cocoa Powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup strong black coffee
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1.tablespooon pure vanilla extractMethod:
Preheat oven to 350 F. Prepare 3 x 8" cake pans with butter and flour or parchment paper. In bowl of electric mixer, sift all dry ingredients. Add all remaning ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer) and pour into prepared pans. Batter will be liquidy.
Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean--approximately 35 minutes. Try not to over bake. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.
Malted Belgian Chocolate Frosting
1 lb butter (4 sticks or 2 cups) at room temperature
4 cups icing sugar (confectioners’ or powdered)
3 teaspoons pure vanilla extract
3/4 cup Ovaltine Classic
8 oz premium bittersweet chocolate chocolate, chopped
1/2 cup heavy cream
Place chopped chocolate in a heat proof bowl. Heat heavy cream over medium high heat until it comes to a simmer. Immediately pour over chopped chocolate and let sit for 30 seconds. With a rubber spatula or wooden spoon, mix heavy cream and chopped chocolate until the chocolate is fully melted. Set aside to cool
In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute. Add vanilla and malt powder, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes). Best used right away.
16 large white marshmallows
1 1/2 cup icing sugar (confectioners’ or powdered)
1/2 lb butter (2 sticks, or 1 cup) at room temperature
1/2 teaspoon pure vanilla extract
7.5 oz Marshmallow Fluff
Place marshmallows on cookie sheet lined with parchment paper and sprayed with nonstick cooking spray. Place on lower rack of oven, and broil marshmallows until nice and brown on top, between 30-60 seconds. Remove pan from oven and gently turn the marshmallows over, and broil until they are golden brown. Be sure to keep an eye on them–they burn very, very quickly. Combine butter and icing sugar in electric mixer fitted with paddle attachment, on low until blended (about 1 minute). Add vanilla and mix on high for about 3 minutes. Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.
Place one layer of chocolate cake on a turntable or flat plate and spoon toasted marshmallow frosting on top. Spread evenly to cover layer. Repeat with remaining layers. Frost with Malted Chocolate Frosting.